Poppy Seeds

In anticipation of next weekend's celebration at Klas, I pulled out my Czech cookbook, "Wisconsin Czechs, Inc. : Dobre Chutnani! (Good Eating!)." Since I get a special kick out of cooking to the tastes of my friends and family, I thought I'd try some of the poppy seed recipes in the collection, and reprise them at Christmas for my Dad, a HUGE FAN.

But I need some guidance.

Are poppy seeds uniform in quality? Are there inferior poppy seeds to avoid? Do they become rancid after storage over several months? I am a bit wary of those packaged under major spice brands. Yet, I also fear that canned poppy seed filling will disappoint. Perhaps the Devon markets do the kind of volume that ensures freshness. What to do?

Hi,

Poppy seeds do get rancid because I bought some that were in a shop with little turn around. I had intended to make lemon poppy seed muffins and ditched my plans after tasting the poppy seeds. In retrospect, I *might* have gotten away with given the scattered, unconcentrated distribution in this type of preparation.

If you are using poppy seeds in a heavy concentration like a filling, then freshest possible is best. I have bought poppy seeds on Devon Ave or in Eastern European stores in 1 pound plus packages, which were fine. I agree with your hunch to buy where there is a great turn over in the product and knowledgeable customers.

I've never bought prepared poppy seed filling, so I don't know. I have bought prepared almond paste, usually brands offering almond paste offer poppy seed fillings, which I found acceptable.

Happy Baking!

Regards,

Cathy- Thanks! Off to Devon after my Ivoirian lunch on Howard today. In the meantime, I'm researching Czech Christmas traditions - simply charming.

Hi,

In Marsha Adams Christmas Cookbook, she has a chapter on Moravian traditions from Pennsylvannia, which originated in Czech. Marsha Adams long ago had a series called, "Cooking from Quilt Country."

Regards,

Just curious, these are black poppy seeds, correct? Are white poppy seeds ever used in Czech or other European cuisines?

Hi Sazerac,

I have never seen white poppy seeds used in Czech or Eastern European cooking. Is there any taste difference in your experience?

Regards,

White poppy seeds are used quite extensively in Bengali cuisine (and other Indian regional cuisines as well). However, the use is typically in savory dishes and often as a paste. The taste is completely different. I've not come across the use of white poppy seeds in other cuisines, hence my question.